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I think because half your choices are better paired with a white you're better off going with a white than a bubbly.
I'm personally a white fan and VERY picky with reds. That being said if it wasn't offered I'll just drink water or soda.
I personally wouldn't miss the white (I also prefer sparkling whites, if I'm drinking white at all), but I think a lot of people would. I'd serve a flat white with dinner.
I think a cava would go great with those two particular dishes, and having a still white on top of that would be overkill. Besides, if you have someone who hates reds and won't like bubbly, they have either a cocktail or a beer to drink!
In my mind this would depend on how sweet your cava is since your other two non-beer drinks are quite sweet. If you're going fairly dry, I'd say maybe, but if it's sweet, I think you should consider a white so there is a lighter bodied, non-sweet non-bubbly option for dinner.
If you only do one wine, maybe consider something a little lighter? I like riojas, but they can get pretty heavy/tannic (though yours may not be), and people who usually only drink white might not like it at all. I think if you want only one wine, you might do well to pick a lighter red that'll have a wider appeal and be more easily paired with seafood.
I really only like white wine - I'll drink a toasting glass of bubbly but it gives me a headache quick, and reds are too heavy. That said, I'd be OK with drinking something non-wine if it weren't offered, so it's probably not imperative.
My first thought was that sparkling wine gives lots of people a headache, myself included. I would prefer regular white wine instead.
I think I'd prefer a white over the cava with the seafood.
That said, can I come? this sounds delicious.
Thanks for all the replies and votes so far. Seems like most folks would prefer that a white was offered. I'm still trying to figure this out. Another issue I left out is that the scallops are served with grilled asparagus. Apparently, asparagus can be tricky for wine matching; they really call for a Sauvignon Blanc with little or no oak. The lobster is butter poached, and there's also a bit of slow cooked pork belly with it... So it's a richer dish, which seems to call for a richer Chardonnay... So now I would be in need of two whites, which is getting insane. I guess maybe I could do the cava with the scallops and then a Chardonnay with the lobster? The cava (according to me...) is flexible enough to go with both. I'm looking at a brut cava, so more on the dry side.
BTW, the rioja I'm thinking of is not very tannic/earthy/spicy. It's more smooth and subtle than you would think a rioja would be.
@LazyGroom: Match the entree, not the side dish, if it's a concern. :)
Ok, first I'll admit I don't really care for champagne/sparkling wine at all. I wouldn't be having it at my party if I hadn't negotiated to get it for free.
The thing is - I don't see that it makes a difference if you have unopened all red bottles you can't return, and unopened red and white bottles that you can't return. Either way you'll still have the same number of bottles. (If you can take them home, it can be better to have a mix for when you have guests over.) Furthermore, whites are often cheaper than reds, so easier on your budget.
Finally, your menu sounds super tasty. :)
I often don't drink the champagne toast as I don't really care for it and it gives me a headache. And I prefer white wine over red, so I would miss white wine in this case.
This is your wedding. If you don't want white, don't have it. I've been to so many cash bar weddings lately, I'd be happy with anything!
The bubbly should be for a toast not as a drink during dinner. As a white drinker, I don't think it would quench my thirst. I would go with a white (Pinot Grigio or Sauvignon Blanc) for the dishes that you're serving.
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Hi! I'm getting married in a month, and I'm trying to decide on the wine. We will offer two cocktails (margaritas and white sangria) during cocktail hour. And we are planning to offer wine with dinner. (Beer will also be available throughout.)
Dinner will consist of a 4 course tasting menu (seared scallops, poached lobster, duck breast, seared steak). In order to simplify the options, and in order to control costs (we won't be able to return unopened bottles), I was thiking we would offer two wines; a sparlkling and a red. The sparkling would be a cava, which I think would go with the seafood courses. The red would be a rioja, which would go with the duck and steak courses. Do you think white wine drinkers will miss the white, or do you think they will be happy having only a sparling white? I'm not much of a white drinker myself, but I do like bubbly. So I'm probably biased here. Thank you!